Pro Chef Reacts.. To Uncle Roger's $242 vs $13 Fried Rice (Epicurious)

[@ChefJamesMakinson]

Hope all of you are doing well!! Check out my Online Cooking Course! james-makinson-s-school.teachable.com/

[@aragmarverilian8238]

I think doing a collab with Gabi can be great! Especially for cooking teaching videos :D

[@thevrogamerz339]

Why don't you check out the video where he met aunty ester in the next video you make

[@alandun27]

Uncle James should make Spanish egg fried rice . . . because . . . why not offend the entire world, while creating a new and delicious dish?

[@ChefJamesMakinson]

@@alandun27 I would rather not catch everyone's ire. But it could be fun! :)

[@alandun27]

@@ChefJamesMakinson and who better to do it? Combine the best of both . . . and if you cook it in a wok no-one in the paella mafia will attack you . . .

[@loriki8766]

🤣 I don't know, Uncle Roger mocking Jamie Oliver never seems to get old, I still find myself snickering when he does it.

[@Fiona2254]

*Jamie Oliveoil

[@shirokanzaki15]

I mean Jamie doesn't respond like what Gordon did in his fried rice

[@koenschlosser10]

Its hillarious!

[@sven7465]

Jamie olive oil 🤣🤣🤣

[@howardgilman5698]

They're like in joke references that go by quickly but viewers get a jolt of recognition that ages well.

[@aldibargainhaulsandthrifty6393]

When I see a new Chef James/Uncle Roger video, I have to click. I absolutely love how professional, calm and analytical he stays to balance out Uncle Roger's comedic tone throughout.

[@ChefJamesMakinson]

thank you!

[@hosty9163]

Imagine if they did a show as a team. 😂

[@ndroidrage]

Uncle Roger can be chaotic at times

[@dingfeldersmurfalot4560]

@@ndroidrage Spirit of comedy ...

[@dhruvt7728]

@@hosty9163 @chefjamesmakinson !!!!

[@chiragnk602]

You are slowly warming up to the camera and I'm here for it. Love this transition

[@ChefJamesMakinson]

thank you!

[@sourdoughhome2571]

I always finished my vegetables. I didn't have buddies telling me how awful veggies were, which makes a difference. Also, mom was a good cook. Which reminds me of an old joke. A kid asked a friend, "Do you pray before you eat?" His buddy said, "Oh no, our Mother is a good cook!"

[@ChefJamesMakinson]

hahahah 😂 I haven't heard that one before!

[@delekham1863]

@@ChefJamesMakinson It is a very old joke! Unfortunately it is very true! I just wish were 1/10 as good as you are as a Cook. I love the "Tidbits" you share about cooking.

[@Nalianna]

When i was a child, i hated vegetables. Now i use bare minimum meat, to flavor the lovely vegetables.

[@Rising_Pho3nix_23]

I had to finish everything on my plate before being allowed to leave the table or even refill my drink. At least with my dad. With my grandmother, she let me fill my own plate, but then it was the same rule. I pressed my dad on the issue once and he literally let me sleep at the table and didn't let me leave. He has the same "no bluffing" policy when threatening to throw things away if I don't clean my room. I pressed him on that once too. After that, I never pressed him again.

[@ElizabethJBond]

I really like how Esther manages to maximise the few ingredients she was given, and turn them into a great-looking dish. Also nice to see a professional chef give his input on this.

[@tarunjeetsinghsalh]

Mocking chilli jam can never get old. This roast is immortal and always be fresh to me. Plus jamie ruined my fav butter chicken too which is unforgivable.

[@12Kyra121]

I agree, plus he tried to make jerk rice a thing. And there is nothing more offensive to a Jamaican, than messing up the jerk sauce, and then selling it. Jerk rice is an interesting concept though, I have to admit.

[@KaseyHere]

Honestly, I think everyone forgot he has dyslexia and just remember him as one of the most hated chefs

[@HO1ySh33t]

In Vietnam, I always have to peel the skin of garlic/onion/shallot, even if I'm going to use the whole thing for stock anyway, to make sure there's no mold growing underneath. Things get moldy easily here with the high humidity and the mold can be very well hidden under the layers. Her peeling the whole garlic makes perfect sense if she had experience cooking in places with high humidity,

[@vonsch9793]

Shoot, that's an issue here in panhandle Florida too!

[@queeffairy]

When I got to visit Vietnam I loved it except for the humidity.

[@alimichalkan8046]

Welcome to Malaysia too where you gotta be careful keeping your stuff too long in the closet or cabinet It’s nightmare how much mold can easily grow here. I bought humidifier because of this.

[@violin01]

I feel that the only reason why Uncle Roger has his popularity to where he is on the totem pole is that if you listen closely to what he has to say in his roasts, you could tell that he has done his homework on every single dish he reviews and so on. Meanwhile Jamie Oliver on the other hand makes mistakes that shouldn't have been made in the first place and it is such a shame because I actually grew up thinking he was a pretty good chef with his own show and everything, until his Egg Fried Rice video that got reviewed by Uncle Roger. In my opinion, it is fine if you're making something for yourself but if you are going to upload yourself on youtube making a dish that is classed as authentic, you better make it authentic. If not, the internet is going to start piling onto you one by one with their pitchforks and torches

[@hyldrklein451]

You'd be surprised. I have family members living near one of Jamie Oliver's restaurants and I hear the food is quite bad. 😅

[@Sniperboy5551]

Nice essay bro

[@heliosgnosis2744]

No MSG, Packet rice, chili jam, add water, which part you miss nephew? lol

[@chimutt]

At the very least be clear on the difference between the traditional way and what you are doing.

[@CorvusCorone68]

@@heliosgnosis2744 no wok, olive oil

[@sophiaisabelle027]

We appreciate Chef James for staying true to himself. God bless him.

[@ChefJamesMakinson]

thank you so much!

[@Worztder1.6]

Uncle Roger roasting Jamie Oliver Oil is classic. Never gets old.

[@alexmashkin863]

Esther is really amazing, I've watched quite a few videos with her, always professional and a ray of sunshine :-)

[@heliosgnosis2744]

Wasn't she on Chopped at one point?

[@khushalkothari8236]

as an Indian and as a vegetarian, we as kids were taught just not to leave food uneaten, like stay for 2 hours but honour the food, there is literally someone across the street who doesn't get what you are getting... and slowly as we grew older, we started loving more and more vegetables and learnt which vegetable tastes best in what sort of cooking method, trust me, indian moms born in the 60's are no less than chefs, even my friends' moms cook so many traditional things, if you just hear the recipes you'll be mind blown

[@ashishdash6453]

I like vegetable but i hate bitter gourd

[@khushalkothari8236]

@@ashishdash6453 yeah, it takes a lot of prep to taste good, i personally don't find it worth the effort as it's either tasty or nutritious, can't be both at the same time (atleast in my experience)

[@RKNancy]

@@ashishdash6453 I too hate it.

[@iaw7406]

same here

[@klmnts]

Bitter gourd is the best, especially stir fried with chilli

[@NaughtyLamb]

I love how you and Uncle Roger had the exact same reaction at 14:33. Also great video, always fun seeing you react to Uncle Roger

[@ChefJamesMakinson]

😂

[@ahdityuh]

Man, i love your commentary over the videos. It's such a good value addition, while also being so wholesome.

[@ChefJamesMakinson]

I appreciate that!

[@johncoops6897]

I think the complete opposite. He adds absolutely ZERO value. He is only doing it to leverage the Uncle Roger views.

[@ShiroKage009]

I think Esther gave the other cook ready-made rice that's a day old because you just have to cook it a day before. So it's the best chance with the best ingredients, and raw rice for fried rice you're making NOW isn't the best. Also, Esther is just a nice person from the looks of it.

[@DeusExCanis]

Uncle Roger roasting Jamie never gets old.

[@theguyfromsaturn]

What would be awesome, is for Uncle Roger to make a cooking video. It would be a beef roast, and before putting it in the oven he would call it Jamie.

[@KeithPhillips]

These Uncle Roger / Chef Makinson videos are literally my favorites across all of KZbin 😂

[@sarahkearns1073]

Uncle Roger roasting people is exactly why everyone watches him. He is hilarious.

[@JB-uy9ts]

Jamie ruin alot of culture food .... I don't mine him being roasted for over thousands of years.

[@PrashantSingh-ur6il]

@@JB-uy9ts double it

[@badysparta]

In Czechia we always use celery root (not celery stalks) as a base. 🤔 (together with onions and carrots)

[@ChefJamesMakinson]

really?!

[@badysparta]

@@ChefJamesMakinson Yes, celeriac. The flavor is similar, but a bit deeper and earthier and it has much better texture when cooked. 😃

[@ChefJamesMakinson]

@@badysparta I wish I could get more of it I used to see it more in England than here

[@shewolfbabe3419]

Uncle Roger roasting Jamie will never get old never

[@mmanuelz]

Got to know you recently and I've actually watched every video you've published since. One ends up learning something from them every time. Greetings from Andalusia!

[@ChefJamesMakinson]

Awesome, thank you!

[@ProfessorGripph]

Ester is my favorite chef from that series. I like that she doesn't waste food. She is very creative in making use of everything. I wish i could be as good as her.

[@TheEpicSpire]

fun tip, every blender has a pestle and mortar function, if the blade is dull enough.

[@knownothing5518]

Vegetables were never really introduced to me as something to dislike. My sister and I liked most of their flavours and our grandmas also still work wonders with them. The stereotype about being fussy with vegetables in particular was known to us mostly through the media. Friends maybe had one or two kinds of veg they didn't like, but really that was it. As a result, there was almost never any hesitance about veg from children in our home and if there was, there'd usually be other occasions and different veg a different day, so my parents never forced them onto us. Encourage and try to convince, yes, but if we really did not want to, they didn't persist to not make us hate vegetables or associate eating good things with negative feelings.

[@whydoineedanameiwillneverp7790]

Same, except I didn't know the "kids are fussy with vegetables" stereotype at all, because it's not a thing in my country's media (or wasn't, in my childhood). Also, I grew up in a not-at-all-well-off area. We kids pretty much ate whatever our parents put on the table. It didn't really occur to us that we may have _choices_ in what we eat. To be fair, it's not like the adults had much choice about what they ate. As a family we ate whatever was the cheapest veggies and fish present in the market that day - which, being a tropical region, resulted in a fairly varied diet actually. You might be stuck eating a veggie you hate for 2 months straight, but at least you had nicer veggies to look forward to.

[@kelvinle8662]

@@whydoineedanameiwillneverp7790 in my case, vegetables were great. I just hated the leafy stuff, and some specific vegetables.

[@dingfeldersmurfalot4560]

I think a lot of it is the parents -- so weak, so weak! Give in to kids' demands and they'll just come up with more of them, if only to express dominance or for the fun of trying. Each time you give in and make them a "special" meal because they won't eat what everyone else is eating, it just prompts them to try it again next time and get more and more spoiled. Parents train them into it by letting themselves get trained into it!

[@knownothing5518]

@@dingfeldersmurfalot4560 I can't tell whether you're being sarcastic or know nothing (pun intended) about pedagogy.

[@vast9467]

Some people might just not like vegetables

[@coolbruh6779]

I got no comments on how helpful James is with the explanations and background information, but I would like to comment on how hilarious it is when he silently judges any dirty jokes Uncle Roger makes

[@asajaman7266]

Hey man this series has been super entertaining, even though there's humor spread throughout the reviews, there's a good sense of seriousness and learning as well, Great work!

[@ChefJamesMakinson]

Glad you like them!

[@grizzlycountry1030]

*The roasting of Jamie Oliver NEVER gets old.*

[@Cristina_504]

Never! 😂

[@thetattedpharmacist3215]

Man, Uncle Roger killed me with that... "Where you find that? In the sea, it a f@#!ing crab!" 🤣🤣🤣

[@shigemorif1066]

I recognize the koshihikari rice that Esther brought and it's grown in California. It's still delicious, but I'm a little disappointed that when they went all out, they didn't get imported Japanese rice. lol. I also think it's interesting that in Japanese and Korean cooking, you will almost always seek short or medium grain rice used for fried rice (since that's the general rice eaten) versus jasmine rice. It definitely gives it a different texture and since I grew up with the short/medium grain style I do like that better.

[@ChefJamesMakinson]

good eye!

[@lastvoid5521]

Going all out with japanese rice for a dish not originating from Japan?

[@EphemeralPseudonym]

​@@lastvoid5521 There's Japanese and Korean style fried rice, yes. Also, I find that even with Chinese style fried rice, short grained rice is more forgiving with wok hei

[@joa8593]

There's amazing rice in California, but the most premium is probably Tamaki or Tamanishiki. The golden fried rice technique is basically invented for Korean and Japanese types of short grain, it helps prevent sticking with these varieties.

[@sapphirenick4171]

Love your Uncle Roger reaction videos! You have an amazing style of explaining things and I'm learning something new after every video of yours! Thanks and greetings from Germany!

[@ChefJamesMakinson]

Awesome, thank you!

[@MitoseNorikoFan]

I've never had a problem with most vegetables even as a kid. I don't even know what they were, but there was one I really hated that's like these really tough small vines, and they were always tangled together and impossible to bite through. If those were on the plate, dinner would take an extra hour just from chewing time. My favourite was definitely sauteed cauliflower with some sort of corn starch-like ingredient to turn the juices into a dense sauce that coats everything.

[@tmwolf100]

small vines tangled together? Probably Chayote shoot I guess. If the shoots were too old, it get very very tough and difficult to chew, they also has a strong flavor.

[@eddiesimone3568]

Capuchins?

[@dingfeldersmurfalot4560]

I've always found cauliflower the definition of boring, but find it can be quite good with curry powder rubbed into it and then roasted, with or without some butter to help it along.

[@keegansantoroski9042]

12:50 I just got the most specific flashback to a day back when I was in elementary school and I had to sit at the dinner table for over half an hour extra because my mom made a dish with eggplant and zucchini. She'd already finished cleaning the kitchen and dishes before I was done. She never made it again.

[@richardm6704]

During Covid a number of restaurants in my area turned into grocery stores to have at least some revenue, take pressure off of the main grocery and produce stores, and allow their regulars some sense of their old routines.

[@thomasgougeon5479]

The egg omelet thing the intermediate chef used is more Korean style. We slice it up thin and use it as garnish on certain dishes like rice cake soup. It’s called Jidan (계란지단)

[@ChefJamesMakinson]

You learn something new everyday. thank you for letting me know! 😉

[@eddiesimone3568]

As a Dutchman, fried rice hasn't any secrets to me, the Indonesian kitchen is integrated in the Dutch kitchen, because Indonesia is a former colony of the Netherlands. But I always made the mistake to make my fried rice in an ordinary frying pan. The more fried rice video's I see, the more I want a wok. So this week I'm going to buy one.

[@Gator1699]

Make sure it's a thick carbon steel one and only wash it with hot water under tap then reheat on stove dry it of then oil. Cheers

[@alfredomangean6186]

Good luck with that, I suggest you starting from Indonesian's fried rice style

[@eddiesimone3568]

@@alfredomangean6186 How do you mean, Alfredo? I always make it Indonesian style, except for the pan. And maybe some variations, sometimes with chicken, sometimes with prawns, sometimes with pork. And yes, pork is traditional, at least on the Hindu island Bali, of course not in the islamic parts of the country.

[@eddiesimone3568]

Interesting is that on Bali, some recipes add a bit of ginger. I recommend to try it sometime. Not al lot, just a touch. It gives depth and aroma.

[@eddiesimone3568]

And although in Indonesia, fried rice is usually breakfast or a side dish from leftovers, here in the Netherlands we also cook it as a main dish, for example with sateh ajam (chicken) or sateh babi (pork) with peanutsauce, krupuk (deepfried chips from tapioca and shredded prawns), some pickled cucumber and a fried egg. Delicious!

[@nakeslive9626]

Loving the channel Chef James, I'm not even a particularly good cook. However I enjoy your breakdowns of different foods and techniques, its super insightful and quickly become one of the channels ill have on the 2nd monitor most of the day when working from home. Love your work.

[@ChefJamesMakinson]

Thank you very much!

[@taronzgaming7739]

Really enjoying the bits of insight and cooking hints spread throughout. Fun reaction and some lernding, it's excellent!

[@ChefJamesMakinson]

thank you!

[@stephanied91716]

I love how you review things you don't necessarily like without being mean. I love your videos!

[@ChefJamesMakinson]

Thank you!

[@Midnightrider773]

Uncle Roger, the gift that keep's on giving. Love your video's by the way =)

[@veronicaadair9004]

Great video. I love how you give great information and balance Uncle Roger. Growing up, it was eat everything on your plate or else... I could usually eat most things except okra and egg. One Christmas, Mom told me I had to eat my scrambled egg before I opened my presents. Our table had a slight shelf underneath. Egg went into a napkin and on the shelf. Not found until much later when it started to smell. Mom was not happy at all.

[@ChefJamesMakinson]

Glad you enjoyed it!

[@no_way_I_care]

What's really missing on KZbin are Chefs that cook more with simple/cheap ingredients and develop these to a new Level. What Epicurious is doing is already pretty good, but focussing on that even more would be awesome xD High level dishes are nice, but how many people can afford the ingredients in the first place O_O

[@skorotkiewicz]

In the Polish home there is always such a tradition, "eat the meat leave the potatoes" as the child no longer wants to eat. You can google this "zjedź mięso a zostaw ziemniaki" if you dont trust me.

[@MeriaDuck]

This was quite a while ago, when roasting Jamie hadn't got old yet I think 🤣. I spent whole afternoon in the kitchen, and can confirm that when trying out something new I was running around like a headless chicken at some point 😍

[@SpiffyHeart-vc8kb]

I FEEL ya! Getting older, 76, cooking get more and more difficult! I think it’s why older people don’t eat well….

[@KarenCurr]

I agree- and one of the things that has helped me is getting "special" dishes to practice the "mise en place" that I've seen done on videos. Heck- I figure that I've spent the money on these cute matching/stackable glass bowls, it made me want to use them... and in doing so, made me a MUCH more organized/efficient cook! ALSO what helped me was having a tub of soapy hot water in my sink and putting these little bowls and dishes in them as I used them. So easy to wash up that I didn't feel it was creating more things for me to tend to after my cooking sessions!

[@PaulDozierZZoMBiE13]

I had never seen Uncle Roger until I happened across one of your videos showing off one of his videos. Now I have two new channels to enjoy, so thanks! Cheers!

[@Caladian]

My brother and I didn't have as much issue eating vegetables usually because our caloric intake was insane. The rule is, if you don't finish the plate, you can't get seconds, after dinner food. Which for how many calories we were consuming, we would feel like we were starving. So we learned pretty quick to just get it done.

[@Sniperboy5551]

Damn, what do y’all weigh these days?

[@epicbosco]

It feels surreal knowing this was uploaded a while ago, I was binge watching your vids this month haha. Great video as always!

[@bijoym7505]

I am eagerly waiting for you both doing a collaboration video. That would be a treat to all your viewers 😂🙌🙌

[@ChefJamesMakinson]

Maybe one day!

[@Rhyhmx]

It's always a lot of fun to watch these kinds of videos, really like the solid tips and the reaction part always pops a smile :)

[@ChefJamesMakinson]

Glad you like them!

[@nicholadawn7964]

Esther was really good and I really like these videos that give tips. I will definitely keep that in mind. I grow lovage in my garden and I've used that as a substitute for celery.

[@Psaurus81]

In my family, we had to have some of everythign on the table, but we were allowed to choose our portions. We were not allowed to leave the table until we ate everything we took. I think that's one of the things my parents did right. My siblings and I are willing to try just about any food as adults.

[@KibaSnowpaw]

13:00 As a child, I had to eat vegetables as well, and I must admit that it left a lasting impact on me. You could even say that I'm somewhat traumatized by those memories. However, as I've grown older, I've come to appreciate the importance of including vegetables in my meals. Nowadays, I make it a point to incorporate them into everything I cook, whenever possible. It's not solely because of their taste, but rather because I'm well aware of the numerous health benefits they offer. From improved digestion to increased nutrient intake, vegetables have been ingrained in me since childhood as an essential part of a balanced diet. By incorporating vegetables into my dishes, I not only prioritize my well-being but also enhance the overall flavor profile. Depending on the specific dish, vegetables can add an extra layer of complexity and depth to the taste, elevating the culinary experience. Additionally, they provide vibrant colors and textures that make the presentation more visually appealing. Research consistently highlights the importance of consuming a variety of vegetables to promote good health. They are rich in essential vitamins, minerals, and dietary fiber while being low in calories. Vegetables such as leafy greens, colorful bell peppers, broccoli, and carrots offer a wide range of nutrients, including vitamin C, vitamin A, potassium, and antioxidants. These nutrients contribute to the maintenance of a strong immune system, healthy skin, improved digestion, and reduced risk of chronic diseases. Incorporating vegetables into your meals is a wise choice, not only for the nutritional benefits they offer but also for the added complexity and flavor they bring to your dishes. So, the next time you're cooking, consider including a variety of vegetables to create a truly satisfying and nourishing culinary experience. Your taste buds and your body will thank you.

[@_antoni9080]

I can definitely relate with having to sit at the table all night before I finished my vegetables and food. Countless times me and my sister would literally sit in the kitchen table until my dad fell asleep and we'd throw them in the toilet and sneak upstairs LOL definitely a different time

[@Kuid4or3]

He actually did a video with her :) Liked your reaction, glad to see you had fun

[@squallneko]

Yes, I also was taught to finish all my veggies and basically everything on the plate since kid. But my parents eventually grew tired of me and stopped this rule because I just cannot finish certain vegetables. Bitter gourd for an example 😖. After that, they just cook the ones I like (carrots, potatoes, radish, etc)

[@ChefJamesMakinson]

not all of them are that tasty

[@anasazhari4498]

Bitter gourd? What. Why. I had to eat my veggies too but ma never let me touch any bitter gourd saying that it's mostly for hers and my pa.

[@jeffbanks5103]

For deveining shrimp, as you said, I like the prick and pull method and you can actually use a fork with it. It helps catch the vein between the tines and make it easier to grab. You see this technique pretty commonly in the southern US.

[@andrewmaughan1205]

Seems as though while recovering from food poisoning, uncle Roger fell in food love with someone's style of creative cooking.

[@niigu]

My father made me sit until all the veggies were gone from my plate, no matter how much of a tantrum I threw to them! Haha, I am very happy that he did. In my thirties, the veggies are more the star, rather than just condiments 🙂 He has been a chef all his life and we were poor for a long time (eating baked beans for dinner several times a week for example). Adapting the no-waste mindset is very important and keeps you humbled and grateful for good food! Love your videos, and I can see how you grow comfy with each video! Thank you for all the valuable input and stories from your own experiences! Merry christmas from Norway

[@ChefJamesMakinson]

Merry Christmas!

[@elenasegas2109]

Thanks!

[@ChefJamesMakinson]

Thank you so much Elena!! :)

[@Snapple1515]

Luckily for me, I loved eating veggies as a kid(except brussels sprouts lol). The trick for me was just eating it together with whatever protein and rice that was prepared rather than eating it by itself.

[@heroicpike5675]

Hey man I love your videos and your character, your always so professional and you explain things very well keep up the good work

[@ChefJamesMakinson]

thank you!

[@mavadelo]

I agree that it is a shame that Jamie stays silent. I disagree that it gets old. I have followed Jamie during his entire TV career. He was new, refreshing, exciting. He had good ideas and beautiful dishes. He went on with things like Fifteen and his food fight club with Jimmie. Autentic foods and ingredients was is hallmark. Look what he does now. Bastardising Italian food, Asian Food, Latin food, the list goes on and on. He deserves every roast he gets. Provided it is done by someone like Uncle Roger and not by random commenters in the comments on his videos.

[@SuperBigblue19]

Stirring the raw yoke in with the rice & then cooking the egg whites is brilliant idea. I hate overcooked eggs so I soft scramble at very end of cooking right before I eat and always use some crushed up bacon bits.

[@krithikasaikrishnan622]

Happy holidays to you n yours, chef! Your reaction to Uncle Roger falling in love with Chef Esther was hilarious 😂😂

[@hirotakasugi4891]

You can also dry the shells and then turn them into powder as a seasoning or flavoring.

[@kavitaa2160]

I would love to see you and Uncle Roger doing some 'serious' cooking 😀

[@trevorcook3129]

Prawns will cost more than $13 here in Australia and they’re considered abundant. Cost is relative

[@monabalona4861]

I was never forced to eat anything as a kid necessarily, but I knew from media (kids shows and stuff) that parents wanted kids to eat their veggies, so that was always the first thing I would eat from my plate. All the veggies before the "yummy" stuff (tho I do really like vegetables regardless). This is still how I eat meals, making sure I eat all of my veggies first so I don't fill up on anything else

[@ChefJamesMakinson]

lucky you! :)

[@bryanparkhurst17]

In reference to your question about childhood vegetable eating, yes my father notice I did not say my mother, made me sit at the table and to finish my food. My father was brought up by parents who lived through the Great Depression and was taught to never waste anything! And James, I have to say I just recently found your channel and I had to tell you sitting here watching your videos is like sitting here watching a friend. Please keep up the good work. You're cooking videos or excellent and your review videos are fantastic. I've learned some great tips from you and I appreciate it.

[@ChefJamesMakinson]

My father used to tell me stories about growing up with his parents in England and it was very strict more like Victorian times, he had to be quiet and everything on the plate. Thank you!!

[@eternosbloodsaber1173]

funny thing is i never had to keep sitting on the dinner table since i eat everything without being picky 💀the only thing i didnt eat back then was kathal (its called that in punjabi idk what its called in english) overtime my mum used to hide it in stuff and feed it to me which grew on me and now i eat everything and not think much off it lol

[@crisshaya]

Please chef more vids! I really enjoy watching ur reactions to these type of videos. I hope you get 100k subs before the year ends!

[@ChefJamesMakinson]

I hope so too! :)

[@nowtospot]

@ChefJamesMakinson ... another great video from you. good to see you cooking and trying others toasted cheese sandwich.. an honest review. Nev from Australia

[@lggamerzgen4762]

2:57-3:03 and 4:47-4:53. Cold level of roasting Mr JAMie OLIVEr... Nice reaction there Chef James

[@fan.80s_90s]

When I make veggie stock, I use all of the veggie scraps like onion skins, carrot and potato peel, herbs like coriander stem and I add little flavour or spices in the stock. The veggie stock I use for most dishes like veggie dishes.

[@neeleneeleambarpar2151]

Feliz Navidad, James! Spanish christmas recipes will be great if you have some on the backlog. Or just a vlog of Spanish festive traditions that doesn't eat into your holidays will be great as well!

[@ChefJamesMakinson]

Feliz Navidad! I wish I dad. I am way to busy with friends and family to film anything. hopefully next year!

[@neeleneeleambarpar2151]

@@ChefJamesMakinson Absolutely understandable! All the season's joy to you though! ❤️

[@02CRN]

when i was a child, skipping my mom's mixed-vegetable curry( minimal spices n not overcooked) was not in my hand. we call this mixed vegetables curry = "Niramish". we have 64 districts in Bangladesh and each district make niramish in their own way. we have 6 seasons in Bangladesh and each season has different types of veges and different types of Niramish. lots of groups of tribal people live Chittagong and each of their vegetables dish is very, very different, specifically for their spices. Now, by the way, my mom's Niramish is just one of my dish ever

[@grumpygamer235]

Love seeing chefs get the same butter I use at home.

[@anushkasambarkar1311]

Every time i see your video, i get to learn something new. Love your content, thank you!!

[@ChefJamesMakinson]

Happy to hear that!

[@bohdansusha786]

1:40 oh, thanks for explaining. was trying to find a shop selling FRY for years now.

[@ChefJamesMakinson]

No problem!

[@jameshamilton3903]

Totally waiting to see your cooking now!!! Great video keep it up!!!

[@CarrieArt7]

I really like this female chef, her homemade ramen was impressive. It made me wish I could fine a restaurant that served them.

[@TnT_F0X]

Same Butter I have in the fridge. Not for cooking... That's my Mashed Potato and Veggie Butter xD Normal butter for cooking, good stuff for the topping

[@jimthatcher3952]

I was wondering if I should make a video of me watching a video of James watching Uncle Rodger watching a cooking video!

[@ar-tech2402]

Your channel really got a good subscriber push with these reaction video. I was here when you had 50-60k subs. Good content. Keep growing 👍👍♥️

[@ChefJamesMakinson]

Thank you!

[@patriciarossman8653]

Love Uncle's cast-iron skillet to wok comparison. So true! I knew a guy that had an entire room just filled with Dutch ovens and cast-iron skillets, and the like. Cowboy cookin'.

[@Андрей-й5х9ь]

12:54 As a russian I was alway happy to eat vegetables as a child, because they were so delicious (especially after the winter, when they are harder to get and you have to replace them with fermented or frozen or limit a lot you choice- and the taste is not the same, so when in the summer the first veggies arrive - you eat only them for sides and sometimes as the main dish to compensate the abscence earlier) Going to the market to buy fresh veggies, choosing them for you cooking, comparing- it is a core memory for me) PS: also, after living in other countries, like France, I am sure that in Russia average agricultural products quality is quite high (including import from Belarus and Central Asia), so I was lucky

[@chenliu21]

I really love your commentary. I really think you and Uncle Rogers should collaborate sometimes. I feel like you guys would make an amazing team of Yin and Yang. He brings out the comedy and negativety while you bring knowledge and good reasoning... ever thought about reaching out to him to collaborate?

[@ChefJamesMakinson]

I would love too but I really don't think he would bother with my channel, its to small.

[@chenliu21]

@@ChefJamesMakinson You never know... maybe put out your signature Fried Rice and tag him to review! Anyways, best of luck, I really enjoy his humor and your technical insight.

[@celestef9727]

My mom would add a little sugar to vegetables so they were so tasty I loved vegetable. Now I love them fresh or savory since they are always sweet when I was little.

[@kaminoyami30]

The skill difference just really showcase how cost and ingredients isnt everything in the kitchen, nice video again chef.

[@ChefJamesMakinson]

Thank you!

[@reachwintersun]

I don't crush when I cook except the ginger in tea. But I do grind them in the mixer jar (the big one). It doesn't slice as well when there are less spices, ginger, garlic, onion. So what I get is not a paste but a crush like material. Then I leave it aside while I get other things ready. Hence, I get the aromatics too. He he... A lot of things naturally come to you when you work on the kitchen a lot.

[@Sharky762]

Loving your video's and especially the Unle Roger ones. Hope Barcelona is treating you well. Greeting from Holland and a Dutchman who spend all his summers growing up in Cambrils, about 150Km south of Barca, where my grand parents lived.. just of the beach. I know plenty of Mercadona supermarkets quite well

[@ChefJamesMakinson]

Thank you very much! Cambrils?! Haha I have been there many times. My in-laws have a house there. I really enjoy spring and summer here. :)

[@angelichapa]

I know I'm late to the comment section, but I've got another good tip passed down from generations for anybody else watching in the future: Cook your scrambled eggs with chopsticks. That's how you get the nice teensy bits of egg as small as peas in your rice. Grease up the ends of your chopsticks and get them in the egg to stir and scrape it off the wok/pan. Thank you Chef James, for the highly entertaining breakdown of Unco' Roger's comedic critique. We need a collab!!

[@inannamystyrica3762]

Regarding eating all your veggies/food, my rule with my kids was 3 bites (didn't have to be big)... first bite they probably didn't really taste because they already knew they hated it. Second bite, was whatever. Third was really tasting. After that, they didn't have to eat any more. (And i did try to focus more on things they liked, but cooking on a budget and food bank 'shopping' didn't always give me that option.) i knew i had succeeded the day when i almost offered my (then 7 year old, now 24 year old) son some of a food he didn't traditionally like, and then i went to pull it back. He stopped me and said, "i'll try it again, maybe my tastes have changed." - And, turned out they had and he liked it.

[@TheEternaut]

As the noise from the fireworks after the World Cup final invades every corner of my house, I congratulate you for another great video and, in case you can't upload a new one before Sunday, I send my best wishes for a Merry Christmas to you and all your beloved ones. Greetings!!

[@ChefJamesMakinson]

thank you!

[@EphemeralPseudonym]

Also regarding golden fried rice, I learned of it from an anime called Cooking Master Boy/中華一番. The first dish the main character actually cooks is the golden fried rice, but he doesn't actually separate the yolk, because it's meant to demonstrate his skill: he just breaks the egg into the wok as he puts the rice in and produces such an even distribution that each granule becomes coated in the egg. It's wild lmao. This series is actually very informative on Chinese cooking despite being a Japanese manga. It even goes over each major culinary region :) The flat omelette strip thing is for tomato egg... why in the world would one do that for fried rice? Stir fry is about getting the components to have an even and consistent mouthfeel, so having a sudden large thing of egg compared to this rice is uhh... interesting. Especially if you're using koshihikari.

[@archerymidnight3422]

Food Wars is how I learned a lot of cooking skills. I started it because I thought it was just a funny concept, but there's some great cooking in there if you ignore how sexual it is

[@Nepomniachtchi_Austin]

People don't realize how important using everything you possibly can in a professional kitchen is, not just to save money, but minimizing the amount of trash and food waste. It depends on the restaurant, but it can be absurd when you see it for your eyes. Kitchens produce SO much trash, and not many people think about it.

[@semerahpadi4484]

12:50 my dad grew winged beans along the fence of our backyard. And that was our main vegetables that we had to eat daily when we were young, and yes my dad said do not leave the dinner table until finished the whole meal (including those winged beans). I ate all, but my sister slept on dinner table. Trust me, winged beans is tough for kids, especially when eaten raw. Eating cucumber, carrot and tomato was my favorite, and winged beans was the worst.

[@rgncajun21]

I think everyone hated veggies at a young age, but now I’m grown I love them. I have to have with every meal

[@samjanadhakal4091]

ur my new favorite chef now :D

[@张蛋疼]

I love these matryoshka reaction videos you guys made.